Strawberry Muffin

Strawberry Muffin

Introduction:

"Manufacturing steps: 1. First, smear oil or pad paper on the mold. 2. Beat butter with sugar and salt until soft. 3. Beat the eggs and add them into the butter three to four times. Each time, you need to mix all the egg liquid well. You can add the egg liquid only when you eat the butter. Otherwise, if you add too much or too fast at a time, it will be easy to spend. 4. Sift in low gluten flour and baking powder. Mix well by cutting. 5. Finally, add the yogurt and stir gently. 6. Put the batter into the cup about 1 / 3 full, put jam in the middle, and paste on the top until about 8 minutes full. Bake at 170 degrees for about 25 minutes. When out of the oven, remove the baking mould while it's hot and let it go

Production steps:

Step 1: 1. First, apply oil or pad paper on the tool.

Step 2: beat butter with sugar and salt until soft.

Step 3: 3. Break up the eggs and add them into the butter in three to four times. Each time you need to mix all the eggs well. You can only add the egg liquid after eating the butter. Otherwise, if you add too much or too fast at a time, it will be easy to spend.

Step 4: 4. Sift the low gluten flour and baking powder, and mix them well.

Step 5: 5. Finally, add the yogurt and stir it gently.

Step 6: 6, put the batter into the cup about 1 / 3 full, put jam in the middle, and add the batter to about 8 minutes full. Bake at 170 degrees for about 25 minutes. Take out the baking mould while it is hot after being out of the oven.

Materials required:

Butter: 100g

Low gluten flour: 250g

Baking powder: 1 tsp

Eggs: 2

Yogurt: 80g

Fine granulated sugar: 60g

Salt: 1 / 4 teaspoon

Strawberry jam: 150g

Note: don't bake too much

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: milk flavor